There was great excitement in our house the first time I made these pink pitaya coconut bliss balls. I think it literally took 10 minutes for the bowl to be emptied before being asked where the rest of the stash was. I learnt my lesson that day: always make double or triple! Made with desiccated coconut and the finest dark chocolate these are brought to another level with the pink pitaya. And I can still see the excitement on their little faces when they realised it was pink inside.
When I first tasted these bliss balls the memories kept flooding back of my favourite chocolate bar as a kid. I always chose the red bounty bar which my friends just didn’t understand. I always preferred dark chocolate even as a child. So imagine my joy at being able to reproduce a childhood memory, only better. The filling just tastes of coconut heaven with a hint of natural pink pitaya sweetness. Made with organic natural goodness there is no guilt whatsoever. Well maybe just a little while thinking of the hidden box out of the kids reach!
Why You Will Love This Recipe For Pink Pitaya Coconut Bliss Balls
- Full of goodness.The ingredient list says it all. No refined sugars just healthy organic ingredients. So you can have your treats without the guilt
- Simple to make. These are so easy to make as you simply mix all the ingredients before melting the chocolate and coconut oil. Once the balls are made you freeze them before dipping in the chocolate. Leave to thaw at room temperature then they are ready to eat.
- Allows you to plan ahead. These bliss balls can be made ahead and frozen or kept in the refrigerator so you have a healthy snack any time of the day.
- Versatile. You can use any super powders in this recipe. My other favourites are açai berry powder and matcha green tea powder. Or why not make rainbow colours. The kids will thank you for it!
- Portable. You can take these anywhere. Pack them in the kids lunchboxes, bring one to work or save them for that family picnic next weekend.
- Easy for kids to make. There is no messing with the oven as these are raw so the kids can have fun in the kitchen. All you need to do is melt the chocolate.
- Pink Pitaya. Otherwise known as pink dragonfruit. I only realised they were the same thing when I went into my local veggie store in Spain where I found dragonfruit. I often eat them so was delighted to find it in powdered form too. You can find the freeze dried powdered version in health stores or I buy mine at Raw Nice. Their service is excellent and they arrive very quickly. Highly antioxidant and full of nutrients, what’s not to love about this amazing ingredient.
- Desiccated coconut. I LOVE desiccated coconut. I use it in breakfast recipes, lunch and dinner. A favourite of mine is coconut prawns. It’s so versatile. I always buy the unsweetened version.
- Coconut Cream. If you love coconut then you must love coconut cream. I could eat it by the mouthful. You can buy a small tin of coconut cream or simply put your can of coconut milk in the fridge and wait until the next day to scoop off the cream.
- Coconut Oil. This helps give a lovely flavour and texture to the bliss ball. By combining some oil with the chocolate while it’s melting gives it a great consistency for coating the balls and a smoother finish. Go for organic where possible.
- Maple Syrup or Raw Honey. Either of these work well in the recipe and give it a lovely sweet taste. You can add less or more.
Some Sweet Treats I Know You Will LovePrint
Pink pitaya coconut bliss balls dipped in dark chocolate to give you a delicious antioxidant treat
- 110g coconut cream
- 30g coconut oil
- 35g maple syrup or honey
- 120g desiccated coconut
- 1 tablespoon pink pitaya powder
- 150g vegan or dark chocolate
- 10g coconut oil
- Chopped nuts or freeze dried raspberries, to decorate
Whip the coconut cream, coconut oil and maple syrup with an electric beater until smooth.
Add the desiccated coconut and pink pitaya powder and mix well.
Roll into balls and place on a plate lined with greaseproof paper. Freeze for one hour.
Melt the chocolate and coconut oil in a bowl over a saucepan of simmering water until melted.
Using a toothpick or skewer, dip each ball into the melted chocolate and shake off the excess.
Sprinkle or pipe decorations and leave to set on greaseproof paper. Allow to completely thaw before serving.
These can be frozen or stored in an airtight container in the fridge until required.
You can use any flavoured superpower. I recommend matcha or açai berry powder.